Name: Beef and vegetable pasties
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon rice bran oil; 1 onion, finely chopped; 1 clove garlic, crushed; 250 gram beef mince; 1 large carrot, finely diced; 1 small turnip, swede or potato, finely diced; 2 tablespoon chopped parsley; 4 sheets frozen puff or shortcrust pastry, thawed; 1 egg, lightly beaten, to glaze; tomato sauce, to serve

Ingredients

1 tablespoon rice bran oil

1 onion, finely chopped

1 clove garlic, crushed

250 gram beef mince

1 large carrot, finely diced

1 small turnip, swede or potato, finely diced

2 tablespoon chopped parsley

4 sheets frozen puff or shortcrust pastry, thawed

1 egg, lightly beaten, to glaze

tomato sauce, to serve

Method

1.Preheat oven to 200°C. Line a baking tray with baking paper.

2.Heat oil in a large frying pan on medium. Cook onion and garlic for 3 minutes, stirring, until soft. Increase heat to high, add mince and cook for 4 minutes, stirring, until no longer pink. Add carrot and turnip, and cook for another 3 minutes. Remove from heat, stir through parsley and season to taste.

3.Cut four 20cm rounds from pastry sheets. Divide mince and vegetable mixture between rounds, placing in centre of each. Pull edges of pastry together, crimping to seal.

4.Brush lightly with egg and place on prepared tray. Bake for 10 minutes, until golden. Serve hot with tomato sauce.

If you use shortcrust pastry, bake at 220°C and increase the cooking time by 10 minutes.
Note

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Ingredients

Method

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